4ouncesbeefor pork, chicken or shrimp, ground or finely chopped
1-1/2tablespoonketchupadjust to taste, and more for decoration
salt and pepper
Oil for pan frying
2servings of cooked rice
Prepare the fried rice ingredients by finely chopping them.
Heat a large skillet over medium high heat with 2 tablespoons of oil. Add the onion, scallion, carrot, and beef, and stir fry until the onion turns soft and the meat is cooked through. Stir in 1 tablespoon of soy sauce and salt and pepper to taste.
Reduce the heat to medium. Add the rice, and stir well until the clumped up rice is broken up and all the ingredients are well combined. Add 1-1/2 tablespoon ketchup and salt and pepper to taste, and continue to stir until the ketchup is evenly incorporated into the fried rice. Transfer to a plate if using the same pan (non-stick) for the eggs.
Crack and beat 2 eggs in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a lightly oiled small non-stick pan over medium low heat. Add the egg mixture to the pan and swirl it around to cover the pan.
When the bottom is set but the top is still runny, turn off the heat and add one serving of the fried rice in the middle of the egg omelette.
Using a spatula, fold both sides of the omelette over the rice.Push the whole omurice to the side of the pan.
Flip it onto a plate. If desired, you can shape the omurice by hand using aluminium foil or a paper towel. Drizzle some ketchup on top. Repeat the last 3 steps for another serving.
If the rice is a bit too hard after being in the fridge, heat it up in the microwave to soften it a little.